Borani Laboo (Persian Yoghurt and Beetroot Dip)
Borani Laboo is a dreamy, creamy Persian recipe of beetroot in yoghurt. It can be eaten as a dip or a condiment in a meal, much like raita.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 500 g beetroot (unpeeled weight (about 2-3, depending on size))
- 500 g thick yoghurt (Greek style yoghurt)
- 1-2 tbsp fresh lemon juice (to taste, see recipe)
- a pinch salt
- 1 sprig fresh mint leaves (or 1/4 tsp dried)
- black pepper
Instructions
- 1
If you are cooking the beetroot, place a small saucepan of water on the stove, to boil.
- 2
Top and tail the beets.
- 3
Cut in half, then carefully drop them into the boiling water. Cook for 20 minutes or so, until a knife glides through smoothly.
- 4
Drain, then leave them to cool completely.
- 5
Peel the beetroot using a vegetable peeler, then grate them using a medium grater. I always use gloves for this as I hate stained fingers and nails!
- 6
Top and tail the beets, then peel them using a vegetable peeler.
- 7
Grate using a medium grater.
- 8
Tip the yoghurt into a roomy bowl.
- 9
Save 1 tablespoon of the beetroot, and add the rest of it, along with the lemon juice, pinch of salt and some pepper. Stir well and taste. Add more lemon juice and/or salt if you think it needs it.
- 10
Transfer the whole thing into a serving bowl and top with the leftover grated beetroot.
- 11
Thinly cut the mint leaves, scatter all over the borani laboo and serve. Can be made up to 6 hours ahead and kept, covered, in the fridge.
- 12
Click for the recipe!